Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1996-10-08
1998-06-30
Pratt, Helen
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426629, 426634, A23B 700
Patent
active
057730741
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a method for the production of an optionally preserved foodstuff, such as vegetables, pulses and fruit.
When dried and soaked, and also freshly prepared, pulses, such as kidney beans, capers, dark red kidney beans, lentils and all other conceivable dark-coloured dry pulses, are preserved, a visually very unattractive black discolouration of the product, i.e. pulses and brine or syrup occurs after some time, starting from the top. A discolouration of this type is particularly undesirable if the preserved foodstuffs are in chromium- or tin-plated, coated, steel or aluminum cans, foil packaging or glass jars. (The liquid part of the can or jar contents is termed "brine" if it is salt and "syrup" if it contains sugar. The corresponding German term is "Aufguss"). Black discolouration occurs only if product (=pulses) is protruding above the liquid and thus comes into contact with atmospheric oxygen, which is present in very small amounts at the "top". Usually, a jar will be filled with beans and brine or syrup in such a way that the level of the liquid is always higher than the fill level for the beans. In a well filled jar of this type, the liquid frequently gives rise to black discolouration; the beans themselves do so to a much lesser degree. The discolouration is assumed to be the result of complex formation between iron(III) ions and water-soluble tannins (polyphenols) from the seed coat of the pulses in the presence of oxygen. Because the anthocyans are water-soluble, they are therefore capable of diffusing from the seed coat of the pulse to the top of the jar. After this, together with the Fe.sup.3+ ions, produced by oxidation of the Fe.sup.2+ ions by the air present in said top area, a black compound is produced with the complexed polyphenols. Up to now, discolouration has been effectively prevented by adding ethylenediaminetetraacetic acid (EDTA) in the form of the calcium disodium salt (E 385) to the brine or syrup. EDTA is also used to prevent black discolouration in pulses which have been filled into chromium- or tin-plated, coated, steel or aluminum cans. If EDTA is not used, the consumer is confronted, on opening the packaging, with an undesired and unappetising layer, which looks like engine oil, on top of the product.
However, from the standpoint of food technology, there are objections to the addition of EDTA. In the digestive tract and in the blood, EDTA can impede the absorption of all sorts of divalent cations (iron and calcium) which are very beneficial for the body. Calcium and EDTA constitute a problem because of the reduced or restricted absorption of calcium during build-up of the bones in growing children and of decalcification of the bones of the elderly. Iron constitutes a problem for the same reason in infants (build-up of the blood) and the sick (increased risk of anemia). It is for these reasons that attempts have long been made to find replacements for EDTA in preserved foodstuffs, for example pulses in glass containers. This research has been directed at, for example, complexing agents, such as dipyridyl, citric acid, ascorbic acid, polyphosphate and pyrophosphate. However, satisfactory results have not been achieved. Up to now, EDTA appeared to be irreplaceable.
Surprisingly, it has been found that in optionally preserved, water-containing foodstuffs and many other products, EDTA can be replaced by surprisingly small amounts of casein compounds with good results.
The invention therefore relates to a method for the production of an optionally preserved foodstuff containing oil or water (which contains additives such as salt, aroma substances and flavourings, vinegar, binders, etc.), such as vegetables, pulses and fruit and/or any conceivable mixture of the abovementioned products, wherein a casein compound which is soluble in water and/or oil or has been dissolved in a water-in-oil emulsion or in water and/or oil is added to the foodstuff before, during or after the preparation or sterilisation in which the casein compound is used in an amount of at most
REFERENCES:
patent: 4011348 (1977-03-01), Farrier et al.
patent: 4143167 (1979-03-01), Blanchaud et al.
patent: 5019403 (1991-05-01), Krochta
Broekhuis John William
Veldkamp Jeroen Jacobus Cornelius
Wichers Harm Jacob
Hak B.V.
Pratt Helen
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